Page 73 - FoodFocusThailand No.200 November 2022

STRATEGIC R&D

Unique Food Additives Amongst a wide range of biological to food applications, drinks clarification is also a potential sector that
activities, chitosan is best known for its antimicrobial and studies in chitosan have developed. Fruit juices or wines usually
antioxidant activity which helps it to be a potential preservative contain suspended particles that give the drinks undesirable turbidity
in food applications. Nowadays, many efforts have been made and some of these particles can cause colloid formation. Chitosan
on searching for new alternatives to chemical preservatives has been reported to have the ability to “catch” those particles and
due to the consumer demand for healthier and minimally rapidly “pull” them to the bottom, hence purifying the drinks to obtain
processed foods, but with extended shelf life and ready-to-eat clear juices or wines.
concept. Edible Film Packaging Furthermore, chitosan with excellent
Toxic Preservatives Reduction Currently, processed meat film-forming ability can be used to produce edible films and coatings,
such as sausages, ham, or bacon used nitrites compounds as which represents a stimulating route for creating new packaging
a preservative to prevent the growth of harmful bacteria and materials. Chitosan coating films for vegetables, fruits, and meat are
add a salty flavor. However, the changes of this compound in being launched for commercial use since they have been proved to
our intestine to carcinogenic compound nitrosamines can cause successfully protect foods against external impacts such as bacteria
bad effects on our health. The development of non-toxic, or mold and extend the shelf life of products by maintaining
biodegradable, antimicrobial and antioxidant preservatives organoleptic properties.
using chitosan is an excellent alternative for this problem. Above is a conceivable summary of chitosan in food technology
Experiments have shown that chitosan significantly inhibited applications. Intensive studies have succeeded in using chitosan as
the growth of bacteria, maintained sensory properties, and a dietary supplement, an emulsifier or flocculant, and even in
decrease the spoilage of pork sausages. As a result, chitosan extending the shelf life of foods. Certainly, with the rapid development
could replace or reduce the concentration of sodium nitrite of science and technology taking place every day, this material will
required in processed meat for preservation. be further studied for its wider applications to not only utilize nutrients
Texture Enhancement Besides special biological from seafood manufacturing co-products but also alleviate the
properties, chitosan owns excellent chemical properties which environmental burden of these industries. With a series of unique
give it potential application as a food additive. Chitosan can be properties, safe for human consumption, and having an abundant
used in dairy desserts, ice cream or sauces to stabilize the raw material base for its production, chitosan will always be an
product formulation and prevent the separation of different outstanding candidate for the sustainable development of humankind.
phases like oil and water. This emulsifying effect of chitosan
can keep products in a uniform texture, inhibit the formation of
ice or sugar crystals and control the release of flavors. In addition More Information Service Info C011

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